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Pork Sausage: A typical sausage consists of ground meat that's combined with fat, flavorings, and preservatives, and then stuffed into a casing and twisted at intervals to make links. Pork is most commonly used, but butchers also use beef, lamb, veal, turkey, chicken, or game, and some also use fillers like oatmeal and rice to stretch the meat a bit. Casings vary too--in addition to intestines or artificial casings, butchers sometimes use stomachs, feet, skins, or they do away with casings altogether and sell the sausage in bulk. After assembling a sausage, a butcher can either sell it as fresh sausage, or else cure, dry, or precook it in some way. |
Italian Sausage: This is a pork sausage that's often added to pasta sauces. Varieties include sweet Italian sausage = mild Italian sausage, which is flavored with garlic and fennel seed, and hot Italian sausage, which also has a shake or two of crushed chile peppers. It's sold either as links or in bulk. Cook thoroughly before serving.
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Cajun Style Sausage: |
 Bratwurst: This is made with pork and sometimes veal, and seasoned with subtle spices. It usually needs to be cooked before eating, though some markets carry precooked bratwurst.. |
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Bologna/Frankfurter: |
 Polish Kielbasa: Kielbasa (AKA Polish Sausage) is a sausage made with pork and/or beef and flavored with garlic, pimento, and cloves. They can come already cooked, but most people heat them before serving. |
| Boudin: A highly seasoned link sausage of pork, pork liver, and rice that is a typical element of Louisiana Creole cuisine |
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Maple Flavored Breakfast Sausage: |
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We have a FREE PDF article on "The Art and Practice of Sausage Making". It is 24 pages long! To view it,
just click here.
If you would rather download the FREE PDF "The Art and Practice of Sausage Making" article and save it to your computer,
just right click here., and choose "Save Target As"
 You will need Adobe Acrobat Reader to view this file.
If don't have it already on your computer,
you can download from the Adobe website by clicking here. |
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Last Updated:
Friday, April 26, 2013 03:04 PM |
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